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Pecan Pie Cheesecake Recipe (with Video)

American, Shellfish-free, Dessert

Discover our Pecan Pie Cheesecake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 2h


For crust
- 2 c graham cracker crumbs
- 1 c pecans, finely ground
- 0.25 c light brown sugar, packed
- 8 tbsp Unsalted butter, melted
For the filling
- 16 oz Cream cheese, softened
- 0.5 c Granulated sugar
- 0.5 c Sour cream, room temperature
- 1 tbsp Vanilla extract
- 0.25 tsp Salt
- 2 Large eggs, room temperature, lightly beaten
For the topping
- 1 c light brown sugar, packed
- 0.667 c dark corn syrup
- 1 tbsp Bourbon, optional, sub vanilla
- 0.25 c Unsalted butter
- 3 Large eggs
- 0.25 c Heavy cream
- 0.25 tsp Salt
- 2.5 c pecans, coarsely chopped
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Make the crust
1. Move the oven rack to the middle position and heat the oven to 350°F.
2. Line the inside bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil and spray lightly with nonstick spray.
3. Wrap foil around the outside bottom as well and set aside.
4. Stir the graham cracker crumbs, ground pecans, brown sugar, and melted butter together until it resembles wet sand.
5. Press the crumb mixture into the bottom and up the sides of the prepared pan.
6. Bake for 10 minutes.
7. Set aside to cool while you make the filling.
Make the filling
1. Reduce the oven temperature to 300ºF. To cook your cheesecake .
2. In a large mixing bowl beat the cream cheese with an electric mixer on medium to medium-high speed until smooth and creamy, about 1 minute.
3. Add the sugar, sour cream, vanilla, and salt.
4. Beat on medium speed until well combined.
5. Using a silicone spatula, gently stir in the eggs just until combined.
6. Pour the batter into the prepared crust.
7. Use an offset spatula to spread the batter evenly into the bottom.
8. Bake for 40 minutes.
9. Once the cheesecake goes into the oven, begin working on the topping.
Make the topping
1. Combine the brown sugar, corn syrup, rum, and butter in a medium saucepan.
2. Cook over medium heat until it reaches a boil, stirring constantly.
3. Continue to boil for 2 minutes.
4. Set your saucepan to medium heat while you get your cream and eggs mixed.
5. Whisk the eggs, salt, and cream together; set aside.
6. Once the cheesecake has baked for 40 minutes, remove it from the oven.
7. Slowly whisk the egg mixture with the slightly cooled sugar syrup until well combined.
8. Stir in the chopped pecans.
9. Gently spoon the pecan topping over the cheesecake.
10. Return the cheesecake to the oven and bake for another 40-50 minutes, until the top is golden brown and crisp.
11. Transfer to a wire rack and cool completely.
12. Cover the cheesecake and refrigerate for at least 4 hours before serving.

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